CAS Number: 8006-75-5 ; 90028-03-8
FEMA Number: 2383
EINECS Number: 289-790-8
Paras Code: PEO1065
The plant originates from southern Europe and Western Asia and its use is recorded far back in time. As with so many umbellifers, this hardy annual yields two separate culinary components, its seeds and its feathery leaves which are, somewhat ambiguously, known as Dill Weed.
The herb was used medicinally by doctors in both ancient Egypt and Rome; indeed, it was Romans who introduced it to northern Europe. After centuries in obscurity, it surfaced again in medieval time, when its use was widespread, particularly in Scandinavian countries like Norway and Sweden.
Dill grows to a height of 75 cm, with a spread of 30 cm. The green stem, which is hollow and smooth, branches out at the top and carries large flat umbellifers of bright yellow flowers that bloom in midsummer. The leaves are ultra-fine feathery, and dark green, have a taste similar to that of parsley. The flat, oval seeds arernparchment coloured and have a rather bitter flavour.
Fresh, warm, spicy, grass-like odour.
Pale yellow colored liquid.